Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
Sherman, H. D.
The progress and reputation of western butter, pp. 34-38 PDF (1.0 MB)
German cheese, pp. 38-39 PDF (359.7 KB)
WISCONSIN DAxEY I's AssocxATIoN. cow, and the quality of milk that the cow will produce. It is a fact that in all our herds more or less we will find cows that win give you five pounds of butter to the one hundred pounds of milk. You turn right around and see perhaps a cow that it will take thirty-five or forty pounds of milk to make a pound of butter. Now can you afford to do so? You say you sell the milk, but you sell at the price of bringing down the whole price of milk delivered there. There is more in this examination of the individual cow for her ability to produce butter than hss been credited as a rule in our state. That attention has not been given to it which ought to have been at the very beginning. Select the cow for the butter producing qualities in that cow; and when you find a cow that it takes forty pounds of milk to make one pound of butter, you had better let somebody else have her, or let hergo to the butcher. Mr. Hiram Smith -I wish to say in regard to this whole ques- tion Mr. Sherman has talked of, in order to allay the fear of those who are haunted with the ghost of over-production, that Mr. Sher- man, in his several factories, has handled about two thousand and two hundred pounds of butter per day, making about a carload in every ten days. Now, this butter, or a large portion of it, goes out of the market; it goes to one party, where your butter will never interfere. He has built up a business there because he knows how to do it. Now, it is for our interest to learn from others GERMAN CHEESE. BYJOHN MNELUx XMilwaukee. Ladies and Gentlemnen, Member f at Association:- My man - ufactory is in Milwaukee. I am manufacturing a kind of German cheese, cheese made out of skim milk, soured loppered; after the cream is taken off you let the milk get thick and then heat it up to about eighty-five degrees and let it get sour. I am buying of dif- ferent parties in the state at present; have bought of parties here at the present time; Mr. Hiram Smith is one. I have a box of the cheese and also a box of curd in the cheese room, and if any of those present wish to see it, it is there for examination. My ob- ject is this: to make it an object to butter makers to make the best profit they can get out of it. People who have tried my plan, have 38
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